JP Messier – 3rd Place HRBTS Fruit Beer (July 2007) - Cherry Porter

BJCP Style and Style Guidelines

12-A Porter, Brown Porter

Min OG:

1.040

Max OG:

1.052

  

Min IBU:

18

Max IBU:

35

  

Min Clr:

20

Max Clr:

30

 Color in SRM, Lovibond

 

Recipe Specifics

 

Batch Size (Gal):

5.00

Wort Size (Gal):

5.00

Total Extract (Lbs):

8.50

  

  

Anticipated OG:

1.055

Plato:

13.66

Anticipated SRM:

36.4

    

  

Anticipated IBU:

27.9

  

  

Wort Boil Time:

60

 Minutes

  

 

Actual OG:

1.056

Plato:

13.80

  

Actual FG:

1.014

Plato:

3.57

  

Alc by Weight:

4.32

by Volume:

5.54

From Measured Gravities.

ADF:

74.1

RDF:

61.8

Apparent & Real Degree of Fermentation.

 

Grain/Extract/Sugar

 

%

Amount

Name

Origin

Potential

SRM

58.8

5.00 lbs. 

Generic LME - Amber

Generic

1.036

9

11.8

1.00 lbs. 

Generic LME - Wheat

America

1.037

4

11.8

1.00 lbs. 

Chocolate Malt

America

1.029

350

5.9

0.50 lbs. 

Aromatic Malt

Belgium

1.036

25

5.9

0.50 lbs. 

Crystal 80L

American  

1.033

80

5.9

0.50 lbs. 

Crystal 120L

American

1.033

150

 

Hops

 

Amount

Name

Form

Alpha

IBU

Boil Time

0.50 oz. 

Perle

Pellet

8.25

19.8

60 min

0.50 oz. 

Willamette

Pellet

5.00

6.1

30 min

0.50 oz. 

Willamette

Pellet

5.00

2.0

5 min

 

Yeast

WLP041 Pacific Ale Yeast with 1,000 ml starter

Notes

 

2 tsp calcium chloride in boil at 30 mins.
1 pound of frozen cherries at shutdown.
12 oz. of Montgomery Red Cherry Juice Concentrate (Tart) into secondary.